Braised Chicken with Dark Soy Sauce and Mushrooms

Ingredients

1 oz dried Chinese mushroom (28g)
1 tbsp vegetable oil
1 tbsp sesame oil
2 oz ginger (thinly sliced) (56g)
2 cloves garlic (minced)
1 chicken (cut into small pieces) (about 3 to 4 lbs/1.5kg)
2 tbsp dark soy sauce

font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;">1 tbsp Shao Hsing cooking wine

1 tsp sugar

½ tsp salt

1 tsp corn starch

Instructions

Rinse and soak mushrooms to rehydrate. When mushrooms are soft, wash to remove any grit. Trim stalks and soak again until ready to be used.
In a medium sized pot, heat vegetable and sesame oil. Fry ginger and garlic until fragrant, about 1 to 2 minutes. Add chicken pieces and fry until opaque. Stir in dark soy sauce.
Remove mushrooms from soaking liquid and reserve ½ cup (120ml) of the liquid. Add mushrooms and soaking liquid to the chicken. When sauce comes to a boil, add Shao Hsing cooking wine , sugar, and salt. Reduce heat to low and allow it to simmer for 45 minutes, stirring occasionally.
Mix cornstarch with 2 tablespoon of water in a small bowl. Pour over chicken and let it continue to cook for another 5 minutes. Sauce should have thickened.
Remove and serve warm with steamed rice.